Sausage And Wild Rice Casserole
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Hot ground pork sausage||1 Pound|
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|Sliced fresh mushrooms||8 Ounce (1 Package)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Sliced natural almonds||2 1⁄4 Ounce (1 Package, 1/2 Cup)|
Cook rice mix according to package directions.
Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink.
Drain and pat dry with paper towels.
Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally.
Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well.
Spoon mixture into an ungreased 13" x 9" baking dish.
Cover and chill casserole overnight.
Remove from refrigerator, and let stand at room temperature 30 minutes.
Sprinkle with almonds.
Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.